Shav – Sorrel Soup With Hard Boiled Egg

READY IN: 2hrs 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 8
    ounces Baby Spinach (see notes) or 8 ounces sorrel (see notes)
  • 8
    cups water
  • 3
    teaspoons citric acid
  • 1
    small onion (chopped up into small pieces)
  • 6 -8
    tablespoons sour cream
  • 8
    slices dark crusted pumpernickel bread
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DIRECTIONS

  • Wash thoroughly the spinach in cold water, then chop finely.
  • Add 8 cups of water to a pot and bring to a boil.
  • Add the chopped spinach, chopped onions and sour salt.
  • Bring back up to a low boil and cook for 10 minutes, then set aside and allow to cool somewhat, then into the refrigerator to chill.
  • Pour the chilled soup into 4 individual bowls, add a chopped up hard boiled egg and a dab of sour cream in the center.
  • Serve with slices of hard crusted pumpernickel bread, enjoy.
  • Notes:
  • If sorrel is used instead of spinach use less since they are expensive and therefore use less water for cooking, plus only use 1 teaspoon sour salt.
  • Some people add egg yokes to the luke warm soup when it starts to cool and blend well, And make sure the egg does not curl up, I often use the egg yokes from a carton (found in the supermarkets) to reduce the risk of Salmonella from uncooked eggs.
  • Go to this URL for more info on Sorrel Soup http://en.wikipedia.org/wiki/Sorrel_soup.
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